Tag: jowarroti

Categories
Protein rich food

(168) Udad dal( White split Black Gram)

Ingredients

  • ½ cup Split Udad dal.
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. grated ginger.
  • 2 washed kokam or 1 tsp. lemon juice.
  • Tempering Ingredients (Vaghar).
  • 1 tbsp. Oil.
  • 1 tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 2 finely chopped green chillies.
  • 8-10 Curry leaves
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Wash Udad dal thoroughly 2-3 times .
  2. Add water , salt and cook upto 2 whistles.
  3. In pressure cooker arrange Udad dal vessel at bottom and on top of it keep small vessel contains kokam with 3 tbsp. water.
  4. Remove dal pan from cooker when pressure releases.
  5. Add remaining ingredients and cook in medium flame. Stir continuously otherwise udad dal will stick at the bottom of the pan.
  6. After 2-3 boils pour vaghar.
  7. Heat oil in tempering vessel. Add Cumin seeds and wait for crackling sound and add Asafoetida powder, chillies, Curry leaves and Coriander leaves. Soute for 10-15 seconds and pour it in Udad dal.
  8. Boil dal for 4-5 minutes . Stir continuously.
  9. Taste the dish before serving. Serve hot with Bajra roti or Jowar roti.
Categories
Protein rich food

(166)Khata Udad( Black Gram).

Ingredients

  • ½ cup whole udad ( Black Gram).
  • ¾ cup water for cooking.
  • 1 tsp. Salt.
  • 1 tsp. Turmeric powder.
  • ½ tsp. grated ginger.
  • ½ cup Curd.
  • 2 cup water.
  • Tempering Ingredients ( Vaghar)
  • 1 tbsp. Oil.
  • 1 tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 2 whole Red chillies.
  • 8-10 Curry leaves.
  • 1 tbsp. chopped coriander leaves.

Method

  1. Wash and soak Udad overnight.
  2. Drain water. Check and separate out hard water less grains. Wash twice and cook in pressure cooker upto 3 whistles.
  3. When pressure releases, remove the pan from cooker and strain cooked Udad.
  4. Discard drained water and keep aside Udad.
  5. In pan mix curd and water with the help of churner. Add whole Udad from strainer and heat on medium flame. Stir continuously otherwise curd starts curdling.
  6. After 2-3 boils switch off the flame or on another stove heat oil in tempering vessel.
  7. Add Cumin seeds and wait for crackling sound. Add Asafoetida powder and red chillies. Add Curry leaves and Coriander leaves. Soute for 10-15 seconds.
  8. Add this vaghar to boiling Udad and again cook for 2-3 boils. Stir continuously.
  9. Taste the dish before serving. Serve hot with steamed rice and bajri roti or jowar roti.
Categories
Healthy food onepot recipe

(158)Dhokli nu Shak

Any beans you can use in this recipe like Cluster beans( Gavar), French beans(Fansi), Lobia beans(Choli) and Broad beans( Val papdi).

Ingredients

  • Ingredients of dhokli:-
  • 1 cup coarse Wheat flour.
  • 2 tbsp. Oil.
  • ½ tsp. Salt.
  • 1 tsp. Chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ½ tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp Carom seeds ( optional).
  • 2 tsp. Sugar.
  • ⅓ cup water.
  • Ingredients of shak:-
  • 2 cup  beans of your choice.
  • 2 tbsp. Sesame seeds oil.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Salt.
  • 2 tsp. Sugar.
  • ½ cup water.
  • ¼ cup finely chopped coriander leaves.

Method

  1.   Wash and Chop beans of your choice.
  2. Add all ingredients of shak in pressure cooker
  3. Pressure cook upto  two whistles.
  4. In mixing bowl mix wheat flour with oil and then mix other 2 ingredients of dhokli and knead into soft dough. Keep aside for 1 hour.
  5. After 1 hour due to the coarseness  of the flour soft dough now turns into medium hard.
  6. Hold small portion of dough and with another hand pinch small 1portion of dough roll press into small dhokli.( see Video).
  7. Make all dhokli and keep aside.
  8. Open pressure cooker stir 2-3 times and mix cooked ingredients
  9. Add 3 cup of water in same cooker and boil on high flame.
  10. Once it starts boiling add all dhokli , give one quick stir and close the lid and pressure cook upto 2 whistles.
  11. Once pressure releases, open the lid and ajust the consistency and taste  by adding water and extra spices.
  12. Add coriander leaves and give one boil on high flame.
  13. Taste the dish before serving. Serve hot dhokli nu shak with Fulka Roti, bhakhri, paratha, rice  or as you desire.
Proper quantity of oil in the flour hold the shape.
Dhokli
Cooked beans.
Making of Dhokli
French beans and dhokli.
Categories
salads

(230) Sweet Corn Salad

Ingredients

  • 1 cup Sweet Corn seeds.
  • ½ tsp. Salt.
  • 1 tsp. Red Chilli powder or Black pepper powder.
  • 1 tsp. Butter.

Method

  1. Wash and pressure cook sweet corn seeds in a colander up to 2 whistles.
  2. Heat butter in a non-stick pan .
  3. Saute cooked sweet corn seeds for 1 minute.
  4. Mix salt and chilli powder.
  5. Serve with Roti, paratha bhakhri puri, Rice or as you wish.
Categories
Protein rich food

(167) Trevtidal( 3 mix dal)

Ingredients

  • 2 tbsp. Moong dal ( yellow).
  • 2 tbsp. Udad dal ( white).
  • 1 tbsp. Channa dal.
  • 2 cup water for cooking.
  • 1 tsp. Salt
  • ½ tsp. Turmeric powder.
  • 1 tsp Red chilli powder.
  • 1 tsp. grated ginger.
  • 2-3 washed Kokum or 1 tsp. lemon juice.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 finely chopped Green chilli.
  • 8-10 Curry leaves.
  • 1 tbsp. chopped coriander leaves.

Method

  1. Soak channa dal over night.
  2. Next morning wash thoroughly channa dal and cook separately.
  3. In another vessel wash moong dal and Udad dal togather and cook.
  4. In pressure cooker arrange mix dal ( moong dal and udad dal ) vessel at bottom , above it, keep small dish with channa dal and on top of it keep small vessel contains kokam with 3 tbsp. water.
  5. Cook all dals upto 2 whistles in pressure cooker.
  6. Remove dal pans from cooker and mix in another vessel.
  7. Heat dal vessel on medium flame and stir continuously otherwise moong dal and udad dal will stuck to bottom of the pan.
  8. Add remaining ingredients and cook till 2-3 boils.
  9. On another stove heat oil in tempering vessel.
  10. Add Mustard seeds and wait for crackling sound and add Cumin seeds. Wait for crackling sound and add Asafoetida powder, Curry leaves and Coriander leaves.Soute for 10-15 seconds. Pour vaghar in dal vessel and again cook for 2-3 boils. Stir continuously.
  11. Taste the dish before serving. Serve hot with Bajri roti or Jowar roti.
Categories
Healthy food

(160)Palak Kofta Curry

Spinach Kofta Curry

Ingredients

  • 1½ bunch of Spinach.( Approx.300 gms)
  • ¼ cup beat curd.
  • Onion gravy Ingredients
  • 2 tbsp.Oil
  • 4 medium size onion.
  • ½ inch Ginger piece.
  • 3 Cloves.
  • ½ inch Cinnamon stick.
  • 1 Green Cardamom.
  • 1 Black Cardamom.
  • 4 whole black pepper.
  • 2 Garlic pods.
  • Tempering Ingredients
  • 2 Bay leaves.
  • 8-10 Curry leaves.
  • 1 Whole red chilli.
  • 1 tsp. Cumin seeds.
  • Ingredients for Kofta
  • ½ bunch finely chopped Spinach.(100 gms.)
  • ¾ cup wheat coarse flour.
  • 2 tbsp. Chickpea flour ( besan).
  • 1 tsp. red chilli powder.
  • ½ tsp. Cumin Coriander powder.
  • ½ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder.
  • 2 tsp. Sugar.
  • 1 tsp. Salt.
  • 2 tbsp. Oil.
  • Oil for frying.
  • Garnishing.
  • ¼ cup finely chopped coriander leaves.

Method

  1. Wash Spinach leaves thoroughly and finely chopped ½ bunch of Spinach for kofta
  2. Marinate finely chopped Spinach with salt and sugar and keep aside.
  3. Blanch remaining Spinach and keep aside.
  4. Cut onions for gravy.
  5. Heat oil in nonstick pan and soute all dry ingredients and then add onion wedges, garlic pods and ginger .Soute till onion becomes translucent.
  6. Make a paste once it is cool down and keep aside.
  7. Make a puree of blanched spinach and keep aside.
  8. In marinated spinach mix wheat flour, besan and all spices.
  9. Mix all the ingredients thoroughly and make a kofta batter.
  10. Heat oil for kofta frying.
  11. Half fry all kofta and keep aside.
  12. Heat oil in nonstick pan and add Cumin seeds. After crackling sound add Asafoetida powder, bay leaves, curry leaves, red chilli. Quickly stir and add onion gravy . Soute till oil separates. Add curd and Spinach puree. Give quick stir for 2-3 times and then add 1 cup water.
  13. Once gravy starts boiling add all kofta , close the lid and cook in slow flame for 5 minutes.
  14. Switch off the flame and garnish with coriander leaves.
  15. Taste the dish before serving. Serve hot Spinach kofta Curry with paratha, kulcha, nan, roti, bhakri , rice or as you wish.
Washed spinach.
Spinach kofta batter
Onion gravy
Blanched spinach
Spinach puree with curd.
Categories
Healthy food

(159)Nawabi Paneer

Paneer in white gravey

Ingredients

  • 500 gms. Malai Paneer.
  • 4 medium size onion.
  • ½ inch Ginger piece.
  • 1 whole green chilli.
  • 2 Garlic pods.
  • 2 bay leaves.
  • 20-25 Cashew nuts.
  • 2 tbsp. Poppy seeds (Khus khus).
  • 2 Green cardamom.
  • ½ inch Cinnamon stick.
  • 2 – 4 whole black pepper.
  • 1½ tsp. Salt.
  • 3 tbsp. Oil.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Cumin seeds.
  • 2 tbsp. beat Curd.
  • 2 tbsp. Cream.
  • 1 cup water.
  • 2 tbsp. finely chopped coriander leaves.

Method

  1. Cut malai paneer block into 1 inch cubes and keep aside.
  2. Chop onions into big pieces.
  3. Heat 2 tbsp. oil in nonstick pan. Add Cumin seeds. Wait for crackling sound and add Asafoetida powder, Cinnamon, Cardamom, Bay leaves, Black pepper, Green chilli, Pieces of Ginger and last Garlic. Soute all spices for 2 minutes and then add Cashew nuts and poopy seeds and salt. Soute till Cashew nuts turns crispy. Now add Onion pieces.
  4. Soute onions till translucent.
  5. Cool completely before grinding into paste.
  6. Heat remaining 1 tbsp. of oil and soute white colour paste till it separate oil.
  7. Add beat Curd and Cream and give quick stir.
  8. Add paneer cubes and water.
  9. Close the lid and cook till gravy starts boiling.
  10. Taste the dish before serving. Garnish with coriander leaves and serve hot with Paratha, Nan, Kulcha, Fulka roti, Bhakhri or as you wish.
Categories
Pickle

(154)Amla Gunda nu Athanu

Indian Gooseberry and Gumberry Pickle

Ingredients

Method

  1. Wash and wipe Amla and Gunda.
  2. Cut each amla in to lengthwise wedges and keep aside.
  3. Cut each Gunda into 4 and remove seeds and keep aside.
  4. If we measure after cutting Amla and Gunda whole content is 7 cups.
  5. In big vessel , mix amla, gunda and athana no sambhar . Also mix seeds of gunda.
  6. As mucilaginous pulp of fruit, which remains stick with seeds, having medicinal value and when pickle will season in a week time whole mucilaginous pulp will mix with pickle.
  7. Store in air tight glass jar at room temperature. After tightly fill jar with pickle, pour extra oil on the top and make sure that layer of the oil is above the pickle layer but if you are storing pickle in refrigerator then no need to add extra oil.
  8. Enjoy pickle with any of your favourite food but it taste best with steamed rice, khichadi or with plain Roti, Paratha, Bhakhri and Rotla.
Categories
Pickle

(81) Keri Gunda Athanu

Mango and Gumberry pickle

Ingredients

Method

  1. Wash keri and cut into 1 cm. small pieces.
  2. Add 2 tbsp. salt and 1 tsp.turmeric powder . Marinate this for 24 hrs.
  3. After 24 hrs. remove keri pieces in strainer. You can use this strained salt turmeric water in pickle like khati gurmar,dara, kerda,lila mari and gunda.
  4. Wash gunda thoroughly and wipe with cloth so no water content remains.
  5. Gently smash gunda and remove seeds .Cut each gunda into 4 pieces.
  6. Mix sambhar, keri and gunda in one big vessel.
  7. Next day add oil in it and again mix thoroughly.
  8. Keri gunda pickle is ready.
  9. Fill up this pickle in clean ,dry and air tight glass jar .
  10. Serve with love and smile and enjoy this pickle whole year.
keri tukda from vendor
cut and separate seed portion from keri tukda
Each big piece cut into small 1 cm. cubes
Marinated keri
Athana no Sambhar
Gunda
Deseed gunda
Keri,gunda and sambhar in sauce pan
Keri gunda nu athanu
Categories
salads

(77) Lila lasan nu kachumber

Ingredients

  • Green garlic 100 gms.
  • ½ tsp ghee.
  • ½ tsp cunin
  • ⅓ tsp salt.

Method

  • Seperate white hairy roots from the garlic pods.
  • Wash thoroughly and finely chopped green leaves as well as garlic pods.
  • Heat ghee and cumin seeds in saucepan.
  • After crackling sound add freshly chopped materíal in it.
  • Saute for 2 minutes.
  • Add salt.
  • Accompanied with roti,paratha and rotla or as your desire.
  • Serve with love and smile.